Ice Cream Cake


  • 1 Chocolate Cake
  • 1 Pint Sheeder Cloverleaf Dairy Vanilla Ice Cream, softened
  • 1 Pint Sheeder Cloverleaf Dairy Chocolate Ice Cream, softened
  • 1 Pint Sheeder Cloverleaf Dairy Strawberry Ice Cream, softened
  • Meringue


Line a 3-quart metal bowl with 2 pieces of plastic wrap (criss-crossed). Fill the bowl with the softened Vanilla Ice Cream. Cover with plastic wrap. Freeze for 30 minutes while you soften the Chocolate Ice Cream. Remove the bowl from the freezer. Remove the wrap and fill the bowl with the Chocolate Ice Cream. Cover and freeze for another 30 minutes while you soften the Strawberry Ice Cream. Remove bowl and wrap. Fill bowl with the Strawberry Ice Cream, cover and freeze hard.

Bake you favorite recipe for chocolate cake and place batter in two round cake pans or one round cake pan + one pan of cupcakes. Bake accordingly. Cool cake for 10 minutes, flip over onto a cooling rack until completely cooled. Place round cake onto a plate. Remove ice cream bowl from freezer. Turn upside down and run warm water over the bowl until the ice cream slips out of the bowl. Place ice cream onto the cake. Remove plastic wrap. Trim cake so it lines up with the ice cream. Cover the ice cream cake with meringue (see below). You may torch the meringue or bake it at 500 degrees until peaks are golden (optional). Freeze until firm. Set out for 10 minutes before serving.


  • 1 c. egg whites, (6 large eggs), room temperature
  • 1/2 t. cream of tartar
  • 1 c. sugar
  • 1 t. vanilla

Whip egg whites and cream of tartar with a mixer until foamy. Add vanilla. Gradually add sugar while continuing to whip until stiff peaks form. Cover the ice cream cake with meringue. Bounce the back of a spoon along meringue to make small peaks on cake.
(Egg yolks may be used to make homemade noodles or Crème Brûlée...)

This is a fun dessert to make and can be modified to include your favorite flavors of ice cream and cakes! They are also fun to give as gifts from "your kitchen"! Who doesn't love something homemade?

Some of our favorite combinations at our house are:

  • Chocolate Cake, Caramel Topping, Coffee Ice Cream, Meringue
  • Chocolate Cake with Coffee, Reese's Peanut Butter Cup, and Cookies and Cream Ice Creams, Meringue.
  • Spice Cake with Cinnamon and Vanilla Bean Ice Creams, Meringue.
  • Chocolate Cake, Peppermint Ice Cream, Meringue, Drizzle Chocolate Syrup on top.
  • White Cake, Lemon, Strawberry, and Vanilla Ice Cream, Meringue.
  • Chocolate Cake, Strawberry, Chocolate, and Vanilla Ice Creams, Meringue.

You can be as creative as you want!

There are many ways to present an ice cream cake:

  1. 9 x 13 cake with layers of favorite ice creams topped with meringue and sealed well for a great anytime dessert from the deep freeze!
  2. 8 x 8 disposable pan with ice cream/meringue for great gift giving!
  3. Round cake placed on a plate (or a sturdy plastic one if gift-giving). Flip a bowl of layered ice creams over onto the cake. Top with meringue. Sprinkle with colored cake sprinkles. Festive!

Egg Nog Bread


  • 3/4 c. sugar
  • 1 egg
  • 1 c. Sheeder Cloverleaf Dairy Egg Nog
  • 3 T. applesauce
  • 2 T. Spiced Rum
  • 2 1/4 c. flour
  • 3 1/2 t. baking powder
  • 1/2 t. salt
  • 1/4 t. ground nutmeg
  • 1/2 c. raisins, optional


Heat oven to 350 degrees. Grease bottom only of two loaf pans. Mix first 5 ingredients well in a large bowl with a wooden spoon. Sift dry ingredients into the mixture and mix well for 30 seconds. May add raisins. Pour batter into pans. Bake 55-65 minutes or until toothpick inserted comes out clean. Cool 10 minutes. Loosen sides of pans. Flip onto a cooling rack. Cool completely. Drizzle with Rum Glaze.

Rum Glaze

  • 1/2 c. powdered sugar
  • 2 t. Sheeder Cloverleaf Dairy Egg Nog
  • 1 t. Spiced Rum
  • Dash of nutmeg

Whisk together and drizzle over bread.

Hot Nog


  • 8 oz. Sheeder Cloverleaf Dairy Egg Nog
  • 1/4 t. nutmeg
  • 1 T. spiced rum (optional)
  • 1 cinnamon stick


Pour egg nog, nutmeg, and rum into a coffee cup. Heat it up in the microwave until hot. Place the cinnamon stick in the cup, and use it for stirring. Enjoy!

Good Graduation Eggs


  • 1/2 medium yellow onion, chopped
  • 1/2 medium green pepper, chopped
  • 3 T. butter
  • 1 t. Lawry's salt
  • 1/4 t. black pepper
  • 1 lb. frozen shredded potatoes
  • 1 dozen eggs
  • 1 c. Sheeder Cloverleaf Dairy Cream
  • 1 1/2 c. shredded cheddar cheese
  • 1 T. chopped chives


Saute onions and green peppers in butter until tender in a large skillet or pan. Add shredded potatoes and cook until browned, stirring occasionally. In a large mixing bowl, beat eggs and cream together. Add to potato mixture. Cook over medium heat until eggs are almost set up, stirring constantly. Add cheese and chives. Stir and heat until eggs are set and cheese is melted. Delicious!

Potato Soup


  • Potatoes
  • Butter
  • Celery
  • Onions
  • Chicken Broth
  • Bacon
  • Velveeta Cheese
  • Sheeder Cloverleaf Dairy Milk
  • Sheeder Cloverleaf Dairy Cream


Bring potatoes to a boil until tender. Fry bacon, and cool on paper towels to absorb grease. When cool enough to handle, crumble the bacon up. After the potatoes are cooked, place them in a strainer. While they are in the strainer, saute onions and celery in butter until tender. Add the potatoes back into the pan. Stir in the chicken broth, cheese, bacon, milk, and cream. Cook until heated through. Serve with saltines and pickle spears.

Potato-Plus Chowder


  • 10 potatoes, peeled and cut into chunks
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1/2 green pepper, chopped
  • 2 garlic cloves, chopped
  • 1/2 c. butter
  • 1 t. salt
  • 1 t. black pepper
  • 2 c. chicken broth
  • 1 c. sour cream
  • 1 1/2 lbs. Velveeta, cubed
  • 5 c. Sheeder Cloverleaf Dairy Milk (Skim, 2%, or Whole)
  • 3-4 T. corn starch
  • 2 cans whole kernel corn, drained
  • 1 lb. frozen broccoli florets
  • 4 c. ham, chopped
  • 1 T. Cajun seasoning, optional


Boil potatoes in salted water until tender in a large kettle. Meanwhile, saute onions, peppers, and garlic in butter until tender in a small saucepan. May add the salt and pepper at this time. Drain potatoes in a strainer and return them to kettle. Add 2 c. of the milk. Mash them coarsely. Cover.
Mix 1 c. cold milk into a cup and add corn starch. Mix well. Add to mashed potatoes. Place kettle back onto a medium high burner. Cut your cheese into the kettle. Add chicken broth, sour cream, corn, ham, broccoli, and the remainder 2 c. milk. (You may use more or less milk). It will thicken as it cooks. Stir often so it doesn't scald. Cook until cheese is melted and the broccoli is tender. It is then ready to eat or place into a crock pot on low heat for later. Serve with saltines, pickle spears, and homemade corn bread (with butter and honey). Yum!


Homemade dumplings are awesome on top of the finished soup.
I don't always put green peppers in it.
I don't always put broccoli in it.
My dogs have never tasted this...too good...there's never any left!
Hope you all enjoy this as much as my family does!

Salmon Soup


  • 2 bags of frozen California Blend Vegetables
  • 2-4 T. jalapeno peppers, chopped (optional)
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 T. butter
  • 4 T. flour
  • 4-5 c. Sheeder Cloverleaf Dairy Milk (Skim, 2%, or Whole)
  • 2 c. Sheeder Cloverleaf Dairy Cream
  • 2 lbs. Frozen Shredded Potatoes
  • 2 cans salmon, drained, deboned, flaked
  • 2 cans whole kernel corn, drained
  • 2 T. parsley
  • 4 T. lemon juice
  • 1 t. salt
  • 1/2 t. black pepper


In a large kettle, cook frozen veggies, onion, and peppers in butter until tender. Stir in flour. Stir in milk and cream. Cook and stir for 5 minutes. Add potatoes, salmon, corn, parsley, lemon juice, salt, and pepper. Cook and stir until heated through. May serve with hot sauce and saltines.

Cheeseburger Soup


  • 2 lbs. ground beef
  • 1 t. salt
  • 1/2 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2-3 stalks celery, chopped
  • 1 lb. carrots, shredded
  • 3 c. peeled and cubed potatoes or shredded potatoes
  • 3/4 hunk Velveeta cheese, cut into chunks
  • 2 c. chicken broth
  • 4 c. Sheeder Cloverleaf Dairy Milk
  • 2 c. Sheeder Cloverleaf Dairy Cream, optional
  • 2 T. corn starch
  • 1 T. basil


Brown hamburger with salt, onion, garlic, and celery in a large kettle. Add carrots, potatoes, cheese, and broth. Mix 1 cup of cold milk and corn starch together well. Add to pan. Stir in remaining milk (and cream) and basil. Cook until potatoes and carrots are tender and cheese is melted. Serve with a dollop of sour cream and crackers, if desired. This one is a hit!

Macaroni and Cheese


  • 6 c. water
  • 1 t. salt
  • 2 c. macaroni
  • 3/4 hunk of Velveeta
  • 1/2 - 1 c. Sheeder Cloverleaf Dairy Cream


Bring water and salt to a boil. Stir in macaroni. Cook for 10-15 minutes or until tender. Drain into strainer. Return to pan. Cut small pieces of Velveeta into pan and add cream. Stir until cheese is melted. Serve.

Mashed Potatoes


  • Approx. 6 c. water
  • 1 t. salt
  • 8 potatoes, peeled and cut into fourths
  • 1/2 - 1 c. Sheeder Cloverleaf Dairy Cream
  • 1/2 c. sour cream
  • 2 t. dill weed


Boil potatoes until tender. Drain water off. Add cream, sour cream, and dill weed. Mash until smooth. May need to add a little more cream until desired consistency. Serve.

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